Soft and buttery Cranberry Orange muffins that are quick and easy. This muffin is perfect for breakfast, brunch, or anytime!
This month’s bread challenge for the Twelve Loaves group is “Holiday Breads”. When I think about a holiday bread, I am not going fruit cake. It’s good for a nano second and then I am over it. No, I want soft and buttery Cranberry Orange muffins. These muffins are just as good for breakfast as they are with my Thanksgiving turkey or Christmas goose. O.k. I have never had a Christmas goose, but you get the idea.
I found this recipe baked as a beautiful loaf of cranberry walnut bread. However, I knew that we wouldn’t be able to get through all of it before it was no longer edible. I turned it into muffins. Muffins are wonderful at breakfast or brunch, and they can be put in the freezer and taken out as you need them.
One of the things that I have learned about making muffins is that they turn out better if I mix them by hand. Over mixed bakery can be tough, or you can have little tunnels throughout the crumb. That’s from over mixing.
This recipe called for butter, cut into small pieces and then stirred into the dry ingredients. I treated this like I do my pie crust. I cut my butter into pea sized pieces, and then just dropped them into my dry ingredients, coating them, not blending it in. The wet ingredients are stirred only until they are incorporated, and I gently folded my orange and cranberries into the batter.
Heavens people, these muffins are buttery soft and delicious. They are perfect for breakfast, brunch or any occasion. Freeze them and pull them out when you want a special treat. I hope you will try this recipe and all of the other ones submitted by the Twelve Loaves group.
- 2 cups AP flour
- ¾ cups sugar
- 1-1/2 teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup butter, cut into pea sized pieces
- ¾ cup orange juice
- zest of 1 orange
- 1 egg, beaten
- 1 cup chopped cranberries
- ½ cup walnuts, chopped (optional)
- Preheat oven to 375 degrees F. Line or grease a muffin tin.
- Combine flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk ingredients together.
- Drop butter into dry ingredients, and lightly stir to coat.
- Add orange juice, zest, and egg. Mix until just combined Fold in cranberries and walnuts.
- Fill muffin pan ¾ full. (Ice cream scoop)
- Bake at 375 degrees F for 25 minutes or until toothpick inserted comes out clean.
- Remove the muffins from the pan and cool completely.
- Store covered, or freeze in reclosable plastic bag.
- Alternately, Bread can be baked as a loaf in a 8½x 4½ pan. Bake at 350 degrees F for 60 to 75 minutes until a toothpick inserted comes out clean. Cool 10 minutes and then remove to cool completely on a wire rack.
This month we are baking Holiday Breads that are perfect to celebrate the holiday season. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s inspiring selection of #TwelveLoaves Thanksgiving Biscuits and Rolls!
- Buttermilk Honey Santa Bread from Kudos Kitchen
- Cranberry Cinnamon Swirl Bread from Baking in Pyjamas
- Christmas Morning Crown from All That’s Left are the Crumbs
- Cranberry Orange Muffins from Hostess at Heart
- Fruity Santa Bread from Cheap Ethnic Eatz
- Pandolce Genovese from Savoring Italy
- Pecan Kringle from Karen’s Kitchen Stories
- The Precise Kitchen Elf’s Panettone from Culinary Adventures with Camilla
If you’d like to bake along with us this month, share your Holiday Breads using hashtag #TwelveLoaves!